Pancakes (diabetic)
Printed from Inclusive Kitchen — Pancakes
Pancakes are a beloved breakfast staple across the globe, often associated with lazy Sunday mornings and family gatherings. This diabetic-friendly version swaps out traditional white flour and sugar for whole grains and natural sweeteners, making it a healthier choice without sacrificing flavor. With a fluffy texture and a hint of sweetness, these pancakes are perfect for anyone looking to enjoy a classic breakfast while keeping their blood sugar in check.
Historically, pancakes have roots that stretch back to ancient civilizations, with variations found in cultures worldwide. From the thin crepes of France to the thick, fluffy stacks popular in the United States, pancakes have evolved over the centuries. This diabetic-friendly recipe embraces that tradition while incorporating modern dietary needs, proving that you can enjoy a delicious breakfast without compromising your health.
To make these pancakes, we’ll use whole wheat flour, which adds fiber and nutrients, and a touch of natural sweetener like stevia or erythritol. The result is a stack of pancakes that are not only satisfying but also kind to your waistline. And remember, flipping pancakes is an art form—if they don’t land perfectly on the plate, just call it “abstract pancake art.”
Ingredients
- 1.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 1 large egg
- 2 tablespoons stevia or erythritol
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Instructions
- Gather your equipment: a large mixing bowl, a whisk, a non-stick skillet or griddle, and a measuring cup. Preheat your skillet over medium heat (about 350°F) while you prepare the batter.
- In the large mixing bowl, combine 1.5 cups of whole wheat flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt. Whisk these dry ingredients together until well blended to ensure even rising.
- In a separate bowl, whisk together 1 cup of unsweetened almond milk, 1 large egg, 2 tablespoons of stevia or erythritol, 2 tablespoons of melted coconut oil, and 1 teaspoon of vanilla extract. Mixing wet ingredients separately helps to create a smoother batter.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; a few lumps are okay. Overmixing can lead to tough pancakes, so be gentle!
- Once your skillet is hot, lightly grease it with a little coconut oil. Use a ladle to pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. This is your cue that it’s time to flip!
- Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the other side. They should be golden brown and fluffy when done.
- Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 200°F) while you finish cooking the remaining batter.
- Serve the pancakes warm with fresh berries or a dollop of Greek yogurt for added protein. You can also drizzle a little sugar-free syrup if desired.
- Enjoy your delicious, diabetic-friendly pancakes! Remember, breakfast is the most important meal of the day—unless you’re a pancake, then every meal is your time to shine.
Nutrition (per serving)
- Calories: 180
- Carbs g: 25
- Protein g: 6
- Fat g: 7
- Sugar g: 1
